Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-08-14

iculnr shout ham, Just stick sharp knife
under The bone. Ii it comes out with
clean, pleasant smell, it Is good If the
knife is Gauoed ard mas suspicious scent
don't buy it.
As the canning season is st hand The
following simple directions may facilitate
the work Of Il novice: For canning small
fruits good rule is to allow one-third q
g p0urd Of sugar TO G pound of fruit Put
water to the sugar in the proportion Of
a0out tescuptui OF water to each pound
of sugar, make idtO srup and skim
carefully. Add the fruit, let it boil ter
minutes, snd it will be ready for canning
For peas, peaches, cages, etc, allow
about the same quantity Of sugar as Tor
ras pbeTries; pie plant will need fall
half pound OF sugar to pound of stalk
Peaches should be pared, and can be
CauRed whole or in halves; pears should
be canned whole, and if dropped immedi-
atelv into cold water when Nared will rot
turn black; CAGES and plums should nave
the skin pricked win needle to prevent
1t bursting.
RECIPES
The whites CT eggs can he beaten to /
stiff irolh il Cne-third the time by adding
pi-cl Of sat.
Cup Cake-OGe cup sugar, one table
spoonful Of butter, one cup milk, one egg,
three cups -four and one tablespoonful
baking powder.
Glass Cake-Four eggs beaten Iieht, one
glass sugar, Que giass -four, two tsa-
/ spconfuls baking powder, favor with
lemon or vanilla.
Gold Csbbage Sal2d-CAop the cabbsge
~ i.
sugar, cover with Cne-3hird water and
/ two-thirds vinegar.
! Sugar COokies-TTo cups sugar, one
cup butter, oDe-hs!f cup sweet milk, four
! egge, three tesspOOnfuls baking powder;
/ favor with nutmeg.
Sour Cream Cookies Cup sour cream,
/ cup sugar, small teaspoouful soda, little
salt, f lur enough to make soft douSh
and flavor with lemon.
! a nice way to give soups or gravies
ricn brown color is 10 bum some sugar
in an old irJn spoon ever the hot Goals,
and add 20 soup or gravy.
/ Hamburg Cresm-Five eggs, one-fourth
/ OF pound OF sugar, Juice and rind Of
one-hst OF lemon. Beat up lemon,
yolks sid sugar Cook until IS thick as
soft custard. When cool add the
whites, well beaten.
B1ked Stssk-A good way to cock
/ steak when the top of the stove is occu-
/ piediS to place it on tin, season with
/ pepper and salt, cover with another and
/ bake shout one hour. To those that
relish them, onions placed between the
/ slices make another dish for tie table.
/ Scotch Sh0rtcske-One cup Of sugar,
two spoohfuls CT butter, beaten to 8
/ cream. Add ore Well-beaten egg, one
J hall cup ct iaj!k, two cups Of -four, two
tesspoontul5 Of oak!ng powder Bike in
( tao large sheets.
( Filii1g-Oae cup of water, one cup of
sugar. Boil, and sir in two even spoon
/ falls o. cornstarch aud the y0!ks Of two
! eggs. Place this batween the layers.
I Frosting-White5 Of two eggs and the
+ Juice Of one lemon.
/ 4 Nice Batter PHldiug-Beat four eggs
az s.r9!a then; IL x four ounces of hJlr
/ very smoothly with pint of milk; add it
| to the eggs ind strain it again and flavor
the ostter with 6 half teacupiul of sugar
and little grated nutmeg or cinnamon,
az you choose. Butter some baking cups,
! i'll them three parts full and put them to
usKe in moderately heated oven. They
! will take quarter of al hour for cook
ing, and If well mixed will be equal to
custard.
Barley Water-Wash tablespoonful of
finest pearl barley in two or three waters,
and put into q lug or njtcher with ono